Sweet and Spicy Glazed Tofu with Coconut-Braised Mustard Greens and Winter Squash
By Joe GitterPublished on March 31, 2026
Time
45 minutes
Yield
Serves 4
Ingredients
14 ounces firm or extra-firm tofu, torn into rough ¾-inch pieces2 tablespoons plus 1 teaspoon vegetable oil, divided4 scallions, white and green parts separated and sliced thin1 Scotch bonnet or habanero chile, stemmed, seeded, and minced, divided5 garlic cloves, minced2 teaspoons minced fresh thyme, divided2 cups water 2 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (5 cups)¾ teaspoon table salt, divided1 pound mustard greens, stemmed and cut into 1-inch pieces2 tablespoons soy sauce 1 tablespoon packed brown sugar 1 tablespoon cider vinegar ½ teaspoon ground allspice ¼ teaspoon ground ginger ¾ cup coconut milk Lime wedges
Instructions
- Spread 14 ounces firm or extra-firm tofu, torn into ¾-inch pieces, over paper towel–lined plate and let drain for 20 minutes. Gently pat dry with paper towels.
- Heat 1 tablespoon vegetable oil in Dutch oven over medium heat until shimmering. Add thinly sliced whites of 4 scallions; ½ Scotch bonnet, stemmed, seeded, and minced; 5 minced garlic cloves; and 1 teaspoon minced thyme and cook until fragrant, about 1 minute. Add 2 cups water; 5 cups peeled, seeded, and chopped butternut squash (½-inch pieces); and ½ teaspoon table salt and bring to boil. Stir in 1 pound mustard greens, stemmed and cut into 1-inch pieces (mustard greens will not be fully submerged); reduce heat to medium-low; and simmer, covered, stirring occasionally until vegetables are just tender, 12 to 15 minutes.
- Meanwhile, combine 2 tablespoons soy sauce, 1 tablespoon packed brown sugar, and 1 tablespoon cider vinegar in bowl. Combine 1 teaspoon oil; ½ teaspoon ground allspice; ¼ teaspoon ground ginger; remaining ½ Scotch bonnet, stemmed, seeded, and minced; and remaining 1 teaspoon minced thyme in second bowl. Press tofu dry with paper towels.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until golden brown, 8 to 10 minutes, turning as needed. Clear space in skillet and add allspice mixture. Cook, stirring frequently, until fragrant, about 30 seconds. Stir in soy sauce mixture and cook, stirring frequently, until sauce is reduced and tofu is coated, 2 to 4 minutes. Set aside off heat until ready to serve.
- Stir ¾ cup coconut milk and remaining ¼ teaspoon salt into squash mixture and bring to brief boil. Simmer, uncovered, until thickened slightly, 3 to 5 minutes. Season with salt and pepper to taste. Serve with tofu and lime wedges, sprinkling individual portions with thinly sliced greens of 4 scallions.
Time
45 minutesYield
Serves 4Ingredients
14 ounces firm or extra-firm tofu, torn into rough ¾-inch pieces
2 tablespoons plus 1 teaspoon vegetable oil, divided
4 scallions, white and green parts separated and sliced thin
1 Scotch bonnet or habanero chile, stemmed, seeded, and minced, divided
5 garlic cloves, minced
2 teaspoons minced fresh thyme, divided
2 cups water
2 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (5 cups)
¾ teaspoon table salt, divided
1 pound mustard greens, stemmed and cut into 1-inch pieces
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1 tablespoon cider vinegar
½ teaspoon ground allspice
¼ teaspoon ground ginger
¾ cup coconut milk
Lime wedges
Ingredients
14 ounces firm or extra-firm tofu, torn into rough ¾-inch pieces
2 tablespoons plus 1 teaspoon vegetable oil, divided
4 scallions, white and green parts separated and sliced thin
1 Scotch bonnet or habanero chile, stemmed, seeded, and minced, divided
5 garlic cloves, minced
2 teaspoons minced fresh thyme, divided
2 cups water
2 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (5 cups)
¾ teaspoon table salt, divided
1 pound mustard greens, stemmed and cut into 1-inch pieces
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1 tablespoon cider vinegar
½ teaspoon ground allspice
¼ teaspoon ground ginger
¾ cup coconut milk
Lime wedges
Ingredients
14 ounces firm or extra-firm tofu, torn into rough ¾-inch pieces
2 tablespoons plus 1 teaspoon vegetable oil, divided
4 scallions, white and green parts separated and sliced thin
1 Scotch bonnet or habanero chile, stemmed, seeded, and minced, divided
5 garlic cloves, minced
2 teaspoons minced fresh thyme, divided
2 cups water
2 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (5 cups)
¾ teaspoon table salt, divided
1 pound mustard greens, stemmed and cut into 1-inch pieces
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1 tablespoon cider vinegar
½ teaspoon ground allspice
¼ teaspoon ground ginger
¾ cup coconut milk
Lime wedges
Why This Recipe Works
Glazing tofu either separately or as part of a stir-fry offers many flavoring options and is easy to do. In this hearty dish, perfect for the winter months, we cook the tofu separately and combine it later with braised squash and pungent mustard greens simmered with creamy coconut milk. We tear the tofu into chunks to create craggy edges—and textural variation when crisped up in a skillet. It is also a great way to give the tofu more places for the glaze to stick. A sweet-tangy mixture of brown sugar and vinegar as well as soy sauce is responsible for its umami. And as this mixture reduces in the skillet, it clings appetizingly to the uneven surfaces of the tofu.
Instructions
- Spread 14 ounces firm or extra-firm tofu, torn into ¾-inch pieces, over paper towel–lined plate and let drain for 20 minutes. Gently pat dry with paper towels.
- Heat 1 tablespoon vegetable oil in Dutch oven over medium heat until shimmering. Add thinly sliced whites of 4 scallions; ½ Scotch bonnet, stemmed, seeded, and minced; 5 minced garlic cloves; and 1 teaspoon minced thyme and cook until fragrant, about 1 minute. Add 2 cups water; 5 cups peeled, seeded, and chopped butternut squash (½-inch pieces); and ½ teaspoon table salt and bring to boil. Stir in 1 pound mustard greens, stemmed and cut into 1-inch pieces (mustard greens will not be fully submerged); reduce heat to medium-low; and simmer, covered, stirring occasionally until vegetables are just tender, 12 to 15 minutes.
- Meanwhile, combine 2 tablespoons soy sauce, 1 tablespoon packed brown sugar, and 1 tablespoon cider vinegar in bowl. Combine 1 teaspoon oil; ½ teaspoon ground allspice; ¼ teaspoon ground ginger; remaining ½ Scotch bonnet, stemmed, seeded, and minced; and remaining 1 teaspoon minced thyme in second bowl. Press tofu dry with paper towels.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until golden brown, 8 to 10 minutes, turning as needed. Clear space in skillet and add allspice mixture. Cook, stirring frequently, until fragrant, about 30 seconds. Stir in soy sauce mixture and cook, stirring frequently, until sauce is reduced and tofu is coated, 2 to 4 minutes. Set aside off heat until ready to serve.
- Stir ¾ cup coconut milk and remaining ¼ teaspoon salt into squash mixture and bring to brief boil. Simmer, uncovered, until thickened slightly, 3 to 5 minutes. Season with salt and pepper to taste. Serve with tofu and lime wedges, sprinkling individual portions with thinly sliced greens of 4 scallions.
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